Luqaimat (Sweet Dumplings with Date Syrup)
The Quirky Foodster Team
Ingredients
- All-purpose flour — 250 g (2 cups)
- Sugar — 1 tbsp
- Instant yeast — 1 tsp
- Ground cardamom — 1/2 tsp
- Saffron threads, soaked in 2 tbsp warm water — 1/4 tsp
- Salt — 1/4 tsp
- Warm water — 250 ml (1 cup)
- Yogurt — 1 tbsp
- Vegetable oil, for deep-frying
- Date syrup (dibs), for serving — 150 ml (2/3 cup)
- Sesame seeds, toasted, for garnish — 1 tbsp
Method
- In a large bowl, whisk together the flour, sugar, yeast, cardamom and salt.
- Add the saffron water, warm water and yogurt, whisking until a smooth, thick, sticky batter forms.
- Cover and leave in a warm place for 1 hour, until bubbly and roughly doubled.
- Heat oil in a deep pot to 170°C (340°F).
- Using a wet spoon or piping bag, drop small rounds of batter, about the size of a walnut, into the hot oil.
- Fry in batches for 3-4 minutes, turning occasionally, until deep golden brown and cooked through.
- Drain on paper towels, then drizzle generously with date syrup and scatter over the toasted sesame seeds.
- Serve warm.
Introduction: Luqaimat are small, crisp-on-the-outside, fluffy-on-the-inside fried dough balls, drenched in date syrup or sugar syrup and often dusted with sesame seeds.
Cultural Background: Luqaimat are small, crisp-on-the-outside, fluffy-on-the-inside fried dough balls, drenched in date syrup or sugar syrup and often dusted with sesame seeds. A favourite during Ramadan evenings across Bahrain, they are typically eaten warm, straight from the fryer.
Tips: – Keep the oil temperature steady; too hot will brown the outside before the inside cooks through. – Wetting your spoon or hands between batches prevents the sticky batter from clinging.
Variations: – A sugar syrup flavoured with rose water and lemon can be used instead of date syrup. – A sprinkle of ground cinnamon on top adds a warm finishing note.
Vegetarian/Vegan: Substitute plant-based yogurt for a vegan version.
Storage: Best eaten fresh; store leftovers in an airtight container at room temperature for up to 1 day.
Reheating: Reheat in an oven or air fryer at 180°C (350°F) for 4-5 minutes to restore crispness; avoid microwaving as it makes them soggy.
Nutrition: Per serving (approx., 4 pieces): 230 kcal, 4 g protein, 38 g carbohydrates, 7 g fat, 1 g fibre.
FAQs:
Q: Why are my Luqaimat not fluffy inside?
A: This is usually due to under-proofed batter; make sure it rests in a warm spot until visibly bubbly and risen before frying.
Q: Can I bake Luqaimat instead of frying?
A: Traditional texture relies on deep-frying, though a baked version at 200°C (400°F) for 12-15 minutes gives a lighter, less crisp alternative.
- All-purpose flour — 250 g (2 cups)
- Sugar — 1 tbsp
- Instant yeast — 1 tsp
- Ground cardamom — 1/2 tsp
- Saffron threads, soaked in 2 tbsp warm water — 1/4 tsp
- Salt — 1/4 tsp
- Warm water — 250 ml (1 cup)
- Yogurt — 1 tbsp
- Vegetable oil, for deep-frying
- Date syrup (dibs), for serving — 150 ml (2/3 cup)
- Sesame seeds, toasted, for garnish — 1 tbsp
Please log in to leave a comment.